Eggplant Curry

Serves 4-6.

Ingredients:

• 2 Tbsp coconut oil
• 1 large eggplant, peeled, diced (1″)
• 1 medium onion, chopped
• 1 large carrot, peeled, sliced
• 3 cloves garlic, minced
• 4 Tbsp green curry paste
• 1 c coconut cream
• 3 c vegetable broth
• 4-6 plum tomatoes, chopped
• 2 Tbsp cilantro, minced
• 1 tsp ground coriander
• 12 oz tofu, cubed (1″)
• 2 tsp lime juice
• 1/2 tsp salt or to taste

Directions:

1. In a large, heavy pot over medium-low heat, melt the coconut oil.
2. Add eggplant, onion, and carrot. Sauté 8 minutes. Add garlic; sauté another minute.
3. Stir in curry paste, coconut cream, vegetable broth, tomatoes, cilantro, and coriander. Bring to simmer; cook 5 minutes.
4. Add tofu, lime juice, and salt. Simmer until heated through..
5. Serve hot with rice on the side.